FOOD CHALLENGE - JULY

Darlene was the first to send one.  Looks like this is gonna be fun y'all! 
 
 
Smothered Enchiladas
prep: 10 min.       cook: 30 min.
2 pounds ground beef
1 (1 1/4 oz.) package mild taco seasoning mix
1 (4.5 oz.) can chopped green chiles, divided
2 (10 3/4 oz.) cans cream of chicken soup
1 (16 oz.) container sour cream
8 (8 inch) flour tortillas
2 cups (8 oz.) shredded Cheddar cheese
Garnishes: salsa, sour cream, green onion curls, chopped fresh cilantro
Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink;
drain.  Stir in taco seasoning mix and half of the chopped green chiles; set aside.
Stir together remaining green chiles, soup, and sour cream.  Pour half of the sour
cream mixture into a lightly greased 13-x-9-inch baking dish.  Spoon beef mixture
evenly down center of each tortilla; roll up.  Place tortillas, seam sides down, over
sour cream mixture in baking dish; top with remaining sour cream mixture and
cheese.
Bake, uncovered, at 350 degrees for 25 minutes or until thoroughly heated.  Garnish,
if desired.
Yield: 8 servings
 
Darlene's notes:  It is super quick and unbelievably easy to make.  Steve loves this dish but I, of course, have to leave the green chiles out when I fix it.  I really don't miss them at all.  I've never used the garnish since the minute they come out of the oven we're ready to dig in!  I always serve this with yellow rice, chips and homemade salsa.
 
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 Here's one from Tara:
 
 Chicken Tortilla Soup
1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
vegetable oil
1 pound of chicken breasts, boiled and shredded (can be done day before)
1 package of taco seasoning mix
1 (8 oz) jar of salsa
1 (14 oz) can kernel corn
1 (14 oz) can of black beans
1 (16 oz) can of ranch style beans
2 (4 oz) cans of tomato paste
2 (14 oz) cans of chicken broth
1 (8 oz) package of cream cheese

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt then add back to soup. Simmer on low for another 10 minutes.
Serve with favorite tortilla chips and grated cheese for garnish. Also delicious the second day served over rice.
 
Tara's notes:  I call it Chicken Tortilla Soup, but it's also known as Tex-Mex Chicken Taco Soup (way too long, if you ask me). Makes a very thick soup....MUST be eaten with tortilla chips! I will try to make it this week and take pics. A great recipe to "play" with...adjust seasonings and spices to your taste. For a less creamy/thick soup I would use maybe 1/2 of the recommended cream cheese amount.
                                                                    (Before the cheese)                        (After the cheese)
I love getting pics from a photographer!   Tara sent (lots) of extras, and I especially love reading posts where pictures of the ingredients are shown!!!  Thanks Tara!
 
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 Here's one from  Jan :
 
Black Bean and Chicken Enchiladas

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves minced Garlic
1 1/2 lb. boneless, skinless chicken breasts
1-15 oz. can black beans, rinsed
1-4 oz. can chopped green chilies
1/3 cup salsa
2 tablespoons cilantro
1 -package flour tortillas
sharp cheddar or Mexican blend shredded cheese

Preheat oven to 400 degrees.

Heat oil in a skillet over medium heat.
Add garlic and onion and saute 2 minutes.
Add chicken and saute until golden brown.
Stir in beans, chilies, and salsa.
Simmer 5 minutes or until excess liquid evaporates and it thickens.
Remove from heat and add cilantro.

Fill tortillas with above mixture and place in a shallow baking dish. Top with cheese and bake until lightly brown (10 - 15 minutes).

We serve with sour cream and more grated cheese.
 
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Brooke's Enchiladas
In a crockpot place two chopped chicken breasts, one chopped onion, 1/2 can of tomato sauce, 1/2 cup water, 1/3 package of chili season, and a generous amount of cumin.
Cook for about an hour in the crockpot or until chicken is done, stirring every once and a while.
Shred chicken after it's done.
 
After chicken is done pull tortilla shells out and load it up with all the crockpot stuff and sprinkle cheese inside. Add diced tomatoes to the chicken mix inside the shells. Fold up the tortilla shells and then flip so the fold is at the bottom. Pour tomato sauce and sprinkle cheese on top. Put in the oven for cheese to melt about 10 minutes at 350.
 
Brook says:  "I served it with Spanish rice and Green beans."
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Here's one from Ginger
 
Mexican Flan from Daisy Martinez of Daisy Cooks!
1 cup sugar
One 12-oz can evaporated milk
One 14-oz can sweetened condensed milk
¾ cup milk
3 large eggs
3 egg yolks
2 teaspoons vanilla extract
1 cup Nestlé’s Media Crema or sour cream
Directions:
Preheat the oven to 350º F.
 
Make the caramel: Have ready a deep 9-inch glass pie plate and a pair of potholders or oven mitts. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps. Stir slowly and constantly; the sugar will eventually liquefy completely and then begin to color. Pay careful attention to the caramel at this point; once it starts to color, it will darken quickly. Remove the pan from the heat when the caramel is the color of a bright shiny penny. Scrape all the caramel into the pan, put on the mitts, and grab the pie plate firmly. Carefully but quickly rotate the pan so the bottom and halfway up the sides of the plate are coated with caramel. Set the prepared pan in a shallow roasting pan.
Fill a teakettle with water and bring to a boil. Meanwhile, combine the evaporated milk, condensed milk, milk, eggs yolks, and vanilla in a blender jar. Blend on very low speed a few seconds, just until the eggs are blended. Add the Media Crema and blend a few seconds, until smooth. Let stand for 1 minute, then skim off any foam that rises to the surface.
Slide the oven rack out halfway and set the roasting pan with the caramel-lined pie plate on the rack. Pour the custard mix into the pie plate. Pour enough water from the teakettle into the roasting pan to come halfway up the side of the plate. Bake, about 1 hour until the center of the flan is set.
Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely chilled, at least 2 hours or up to 1 day.
To serve, center a large plate over the flan and with one quick flip invert the flan over the plate. Give it a few seconds; the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
Ginger's notes: Add 1 T. of water to the sugar to make the caramel.  This step takes patience.    Preheat the pyrex dish in the microwave for 2 minutes before you put the hot melted sugar in the dish.  Make sure you skim off the foam before pouring the egg mixture to the pyrex, if you don't you might have a bubbly flan.  I don't have a teakettle, so I just heat 4 cups of water in the microwave until hot for the water bath.  I bake it at 325 for 55-60 minutes.  I just made this in July, not my picture, but it was as pretty and didn't last long.  I usually make this dessert the day before serving so I don't have to fuss with the cooling and refrigeration process. 
 
Ginger said:  "This recipe always turns out good!"
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Here's one from Maryann:
 
Mexican Lasagna
Ingredients
2 tablespoons extra-virgin olive oil
2 pounds ground chicken breast (or ground turkey)
1.5 tablespoons chili powder
2 teaspoons ground cumin
1 (15-ounce) can black beans, drained
1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (10 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 - 3 cups shredded Cheddar or shredded Monterey Jack
 
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil to the pan. Add chicken and season with chili powder and cumin. Brown the meat, 5 minutes. Add fire roasted tomatoes, black beans and corn. Heat the mixture through, 3 to 4 minutes then season with salt, to your taste.
Coat a shallow baking dish with extra-virgin olive oil or cooking spray. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
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